How to sterilise jars
As well as telling me how many visitors I’ve had, my blog stats also include the google search terms which people used and were directed to my blog. One search that comes up on an almost daily basis is “how to sterilise jars” so I thought I’d write a little bit about that. I’m a helpful soul really!
There are a variety of ways you can sterilise your jars. I do it by washing the jars and lids in very hot (as hot as I can bear) soapy water, rinsing them off, shaking off any excess water, then putting them in a low oven for about 10 minutes or until dry.
Alternatively you can put them in a saucepan of cold water, bring to the boil and boil for 10 minutes.
If you have a dishwasher, a very simple way to sterilise your jars is to put them through a hot dishwasher cycle.
- Don’t use jars that are cracked or chipped.
- Most jams, chutneys and marmalade should be poured into warm jars to stop the preserve from cooling too quickly before it’s sealed – so try to time your sterilsing to tie in with when the preserve will be ready for potting.
- Don’t put hot jars directly onto a cold surface (such as a marble worktop)- the sudden change in temperature can cause the jar to crack.